Crumbed White Anchovies
2 free-range eggs, whisked
½ cup (EVO), for frying
For the salsa:
3 medium sized tomatoes, seeded and chopped
½ red onion, finely chopped
1 clove garlic, crushed
1 Tbsp (EVO)
Pinch caster sugar
¼ cup Italian parsley, finely chopped
Sea salt and freshly ground black pepper
Place the flour, egg and breadcrumbs in three separate bowls. One at a time, dredge the anchovies in flour, then egg, then breadcrumbs to coat.
Heat the EVO in a fry pan. Add the anchovies in batches and fry until golden, approximately 1 minute each side. Drain on a paper towel.
To make the salsa, combine all the ingredients in a bowl, then spoon a little onto each fried anchovy before serving.
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